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Tuna Chowder {GAPS legal}

We often have easy soups like this on Saturday afternoons, or on busy summer evenings when dinner has to be made quickly (and we forgot to defrost something the night before!). This is a filling, yummy soup that my whole family enjoys!

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TUNA CHOWDER

Ingredients:

2 TB coconut oil

1/2 c onions, chopped

5 cloves garlic, minced

3 c carrots, sliced

2 c celery, sliced

6 c frozen cauliflower (or fresh)

2 cans coconut milk

4 c chicken broth

2 cans tuna, drained

1 lime, juice of

1/2 tsp Â cayenne pepper

salt & pepper

Method:

Melt the coconut oil in a large saucepan and saute the onions, garlic, carrots and celery for about 5 minutes. Add in the cauliflower and cook for another 5 minutes. Add in the coconut milk, broth, tuna, lime juice, cayenne pepper and salt & pepper. Cook for another 20 minutes, on high, stirring occasionally (or until the veggies are soft) Use an immersion blender to puree a little bit of the soup, leaving most of it in chunks.

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Disclaimers

I'm not a doctor, and I don't have a fancy title. I've got a bachelor's degree in English, a bunch of experience with my own health and the health of my kids, and a whole lot of passion about real food and legitimate research and studies. That said, I have to tell you that you should probably consult with your doctor before following any of the advice that I give. Hopefully you've got a really good doctor who believes in real food and who cares about your long-term health! :)
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